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Super chocolatey chocolate chip brownies swirled with Biscoff cookie butter spread making the BEST Biscoff brownies EVER!
Cookie butter (Aka Biscoff) is a delightful treat, that is so seriously addictive if you like it I wonder whats actually in it some times – how can something be THAT good?! However, if you’re not a fan, thats not a problem, there are plenty of other flavours and spreads out there that you can use instead!
The other day I saw a glorious post on Buzzfeed about cookie butter brownies – and my god did this make me crave some! I seriously had to have a go at it with one of my own brownie recipes and it did not disappoint!
Brownies, as you may have already read on my blog, are one of my favourite things to eat & bake. They are chocolatey, gooey, fudgey, and perfect (especially when you warm them up in the microwave and add a dollop of ice-cream!).
I have had quite a few recipes that have been a brownie related success now such as my Terry’s chocolate orange brownies, and my millionaires brownies, and these beauties will be no different. Honestly? They’ve been mentioned to be the best bake I have ever made by my taste testers!
The brownie recipe I use in this recipe is the same recipe that I use in my triple chocolate brownies as they worked so well being swirled with another flavour that it seemed appropriate to use it again! Just add in a rather insane amount of Biscoff spread and Biscoff biscuits and you have a winner.
Originally, I was skeptical about baking Biscoff into anything, but when you put heaped teaspoons of the spread into the brownies, and just bake it like that… its INSANE. I find that if you mix the spread in too much, the flavour doesn’t come through… but this way is just magical.
You can use either the smooth Biscoff Spread, or the Crunchy version, but they both work in the same way. I then fold through some Biscoff Biscuits, which even though they go a wee smidge ‘soggy’ you could say, they still make sure that they flavour comes through well.
With some chocolate chips of your choice (I tend to use milk chocolate) you make sure you still get some melted chocolatey bits in each Brownie – but the Biscoff definitely takes centre stage here. Look at the little pockets of Biscoff in each brownie… HEAVEN IN A BITE!
Seriously though… Biscoff + brownies = YESYESYES.
Recipe Updated August 2017
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g caster sugar (white or golden)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g Lotus Biscoff biscuits (chopped)
- 1/2-3/4 jar Biscoff spread
- Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cools lightly whilst you make the rest of the brownies!
- Whisk together the eggs and sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done!
- Fold the chocolate/butter mix into the eggs/sugar mix carefully - don't deflate the eggs by being careless!
- Add in the plain flour and cocoa powder, and fold that in as well.
- Add in the chocolate chips and Biscoff biscuits, fold through, and pour into the tin.
- Using two teaspoons, spoon dollops of Biscoff spread onto the top of the brownies - I do about 15 or so dollops!
- Bake the brownies in the oven for 30-35 minutes, or until baked through. I tend to check them after 25 minutes as some ovens are hotter than others!
- Leave the brownies to cool fully in the tin!
- You can find the Biscoff spread with the Nutellas/jams in supermarkets!
- This recipe would work well with Nutella or peanut butter in place of the Biscoff spread if you preferred!
- These will lasting an airtight container for 4-5 days!
- If they are still gooey after the time, bake for a further few minutes and then leave to cool fully. Refrigerate before cutting to make it easier!
- If your brownies are taking an endless amount of time to bake - the mixture was probably over mixed, or not moussey enough.
- Do NOT use milk chocolate in place of the dark - it doesn't taste too dark, it just really helps bake the perfect brownies!
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